Here are a few of our favorite recipes using garlic and garlic scapes.  

Grilled Garlic Scapes (serves 4-6)

25-30  garlic scapes 
3 Tbsp. of olive oil
1 Tbsp. balsamic vinegar
salt & pepper to taste

Combine all ingredients and marinate for approx. 10 minutes
Fire up the grill to medium high heat.
Add scapes to a grill pan and cook for approx. 10 minutes until soft and browned. You can also cook these on a stove top in a deep skillet, using medium high heat.

Fried Garlic Scapes (garlic rings)

50 garlic scapes (small)
Tempura batter
1/2 cup flour
2 tsp. cornstarch
3/4 cup of beer or soda water
salt & pepper to taste
Oil for deep frying

Combine tempura batter until smooth.  Heat oil in fryer or deep skillet.  Dip scapes into tempura batter and fry for 2-3 minutes, turning as needed.  Drain on paper towels.

Lebanese Garlic Sauce

1 head garlic
1/2 Tbsp. sea salt
1/2 cup fresh lemon juice
1/2 cup vegetable oil
3/4 cup olive oil (not extra virgin - mild-tasting or light is preferred)

Chop the garlic and put in blender with salt & lemon juice.  On med. speed, slowly add the vegetable & olive oil until emulsified.  Store in refrigerator in a glass container.  This is good with grilled meats as well as a dipping sauce for pita bread.

You can also use a hand emersion blender.  Add all ingredients in a glass container, such as a mason jar, and emulsify until blended.

Roasted Garlic

3 heads of garlic
6 Tbsp. olive oil

Preheat oven to 300 degrees.  Slice 1/4 inch off top of the garlic bulbs and place in a small baking dish.  Drizzle with olive oil and bake for 20 minutes until outside is lightly browned and garlic cloves are soft.  Cool slightly.  Squeeze each clove on bread.  You can also roast garlic on the grill.  Use the same technique, but instead of placing in a small baking dish, wrap each bulb in aluminum foil and put on your grill in indirect heat. 

Garlic Scape and Almond Pesto (makes about 1 cup)

10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
salt to taste (remember the cheese is salty)

Add all ingredients to a food processor and blend. If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.

Mashed Potatoes with Garlic Scapes

2 1/2 lbs. russet potatoes peeled and cut into 1" pieces.
2 Tbsp. butter
1/4 cup finely chopped scapes
1/4 cup hot milk salt & pepper to taste.

Cook potatoes in a large pot until very tender and drain.  Put potatoes in a large bowl and keep war.  Add butter to the pot that potatoes were cooked in.  Over medium high heat, melt the butter and add scapes and saute about 5 minutes.  Add potatoes back in the pot with butter and scapes.  Add salt & pepper and hot milk.  Mash until smooth and creamy.  Add additional milk as needed.

Garlic Scape Dressing (makes about 1 cup)

2 garlic scapes, coarsely chopped
2 green onions, coarsely chopped
1 tsp. honey
2 tsp Dijon or similar brown mustard
4 Tbsp. red wine vinegar
1 Tbsp fresh lemon juice
1/2 cup olive oil
salt & pepper to taste

Add all ingredients except olive oil in a blender and blend until smooth.  While blender is on, slowly add the olive oil.  Good on green salads and grilled vegetables.

Garlic Scape & White Bean Dip (makes about 1-1/2 cups)

3-4 garlic scapes chopped
1 Tbsp. course sea salt, more to taste
ground black pepper to taste
1 can (15 oz) cannellini beans, rinsed & drained
1/4 cup extra virgin olive oil, more for drizzling

In a food processor, process garlic scapes with lemon juice, salt and pepper until 
finely chopped. Add cannellini beans and process to a rough purée.
With motor running, slowly drizzle olive oil through feed tube and process until
fairly smooth.  Pulse in 2 or 3 Tbsp. water or more until mixture is the consistency of a dip.  Add more salt, pepper and/or lemon juice, if desired. Spread out dip on a plate, drizzle with olive oil. Serve with bread, tortilla chips, etc.

Creamed Garlic Scape Soup (serves 8-10)

1 Tbsp each:  butter & olive oil
1 stalk celery chopped
1/2 med. onion diced
4 lg. russet potatoes cubed
1/2 cup chopped scapes (about 8-10)
1 tsp. thyme
4 cups chicken stock
1 cup lowfat milk
salt & pepper to taste

Melt butter & olive oil in dutch oven
Add celery and onion.  Cook over medium heat until soft (about 5-8 minutes)
Add cubed potatoes, scapes & thyme and stir together for 2 minutes
Add chicken stock, salt & pepper. Bring all ingredients to a boil. Reduce heat and simmer about 20-30 minutes until all ingredients are tender. Purée Soup until smooth (you can use blender, food processor or hand blender).Add pureed soup back to dutch oven. Add lowfat milk and simmer just until heated through.

Tzatziki - Cucumber Yogurt Dip

Cool and creamy, this tangy cucumber dip flavored with garlic is the perfectcompliment to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.

3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup greek yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oilmixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.  For a creamier dip, add salt to diced cucumbers and put the cucumbers in a dish towel over a bowl.  Set them in the fridge covered for an hour then twist the cucumber in the towel to strain out the excess water.

Garnish with a sprig of fresh dill just before serving.

Below are some additional recipes, courtesy of Renee Chodkowski, "The Great Foodini".  You can find more information on her website:

½ cup thinly sliced green onion 
½ cup finely chopped parsley 
¼ cup fresh min
3 cloves pressed or finely chopped garlic
½ cup olive oil
2 tablespoons lime juice
½ teaspoon salt
½ teaspoon pepper

Combine all ingredients, adjusting salt and pepper to taste. This is a delicious condiment for beef, chicken, brats, and fish.